Any mention of the Maldives conjures up images of a tropical paradise with breath-taking beaches, crystal-clear waters, and luxurious resorts. Among the many jewels in this island nation’s crown, Four Seasons Resort Maldives at Kuda Huraa stands out as a beacon of plush serenity. Adding masala to the magic of this stunning resort, is the sublime union of culinary craftsmanship, between the resort’s iconic Indian restaurant Baraabaru and Chef Hari Nayak, the celebrated master of modern Indian cuisine.
Wellness expert Ami Jokhakar-Bansal tells us that the delectable experience of Chef Hari’s menu at Baraabaru is a “bucket-list worthy addition to every discerning foodie’s list”. Having broadened his expertise under the mentorship of world-renowned chefs, Chef Hari is recognised as one of the foremost Indian chefs in North America and now Asia and the Middle East. You may have dined at his acclaimed restaurant Sona in New York, or know him for his exquisite coastal Indian cuisine at his Michelin-rated restaurant JHOL in Bangkok. “His modern interpretation of Indian cuisine has captivated international audiences and charmed Indian ones,” she says.
The resort is presently hosting the first visit of the celebrity Chef, who will be in residence at the Resort until the 10th of October. If you are lamenting having missed the opportunity to savour his culinary craft amidst the scenic vistas of the island paradise, never fear; Didier Jardin, General Manager of Four Seasons Kuda Huraa tells us that Chef Hari’s presence will be a seasonal delight at Baraabaru, and that his influence will permeate the restaurant’s offerings year-round via an inspiring set dinner menu that is available nightly and caters to all preferences including a diverse selection of vegan and vegetarian selections. Delivered under the expert guidance of Baraabaru’s Head Chef Kishan Singh – renowned for his passion for “the natural flavours of the food” and his focus on fresh, authentic dishes – the two complementary menus will exist as a harmonious culinary symphony of the same mutual values, dreams and vision of Chef Hari and Baraabaru’s culinary artisans.
This shared vision extends into education and fostering a cross-cultural exchange of knowledge, skills and techniques. Twice a year, Chef Hari’s team will welcome Baraabaru colleagues to India to explore the intersection of Indian and Maldivian culinary traditions, providing valuable new experiences for all involved. “I never really went to school or trained professionally to cook Indian food; it comes from my heart,” muses Chef Hari. “My cooking now is Indian, but it is different because of my experiences and the global exposure that I’ve had. It has helped me evolve.” It’s a culture of learning and growth not only embedded in Four Seasons philosophy, but in Chef Hari’s desire to pass on knowledge from his career spanning over two decades.
The year-long gastronomic collaboration will include interactive cooking classes and workshops for guests at both locations, imparting culinary skills and cultural insights. Within Baraabaru’s idyllic ocean setting, embraced by Kuda Huraa’s renowned familial service, the maritime memories of Chef Hari’s youth find their soulmate.
Sustainability is the foundational bedrock of this heartfelt alliance, from the sourcing of local ingredients from both regions to sharing knowledge on reducing food waste and energy efficiency. Rooted in a childhood where environmental responsibility was a way of life, Chef Hari’s values align perfectly with Baraabaru’s unwavering commitment to sustainable practices. “Using local ingredients and trying to tie up with farmers and as much as possible is the only way to cook good food. Here at Baraabaru, I see there are people who have been working for so many years so, it’s clear that they love what they do and it shows in the quality of things and the way they do it.” elaborates Chef Hari.
Combining expansive ocean vistas, meticulously crafted dishes, and a truly visionary approach to the future of Indian cuisine, this is a match made in culinary heaven not to be missed.
To book a table at Baraabaru during Chef Hari Nayak’s next Baraabaru residency in March 2024, email: reservations.mal@fourseasons.com or call (960) 66 00 888.
